Cilantro Pesto (Chelation Pesto)

  • 1 clove of garlic – 1 cup almonds – 2 cup fresh cilantro
  • 2 peeled lemons (all organic) – 6 Tbsp. V6 mixing oil – 6 d lemon oil

Put cilantro in Vita Mix and process until the cilantro is chopped. Add the rest of the ingredients and process to a lumpy paste. (You may need to add a touch of hot water and scrape the sides of the blender.) You can change the consistency by altering the amount of oil and lemon juice. Keep the 3:1 ratio of oil to juice. (It freezes well, so you can make several batches at once.)

In light of ever-worsening quality of our water and soil and the widespread use of metals in everyday items like deodorant and cans, I would seriously suspect that all of us have some toxic metals in our body. And unless they are carried out by a chelating agent, things like lead, aluminum and mercury remain in the body forever. This is associated with arthritic conditions, depression, muscle pain and weakness, memory loss and deterioration, and maybe even Alzheimer’s disease.

Lavender Lemonade

Refreshing, cleansing and thirst quenching all at the same time. It doesn’t get any better.

  • 6 organic peeled lemons (save peel of 1 lemon)
  • ¾ cup organic honey (maple syrup or agave)
  • 2 liters pure water
  • 3 drops Young Living Lavender oil
  • 2 drops Young Living Lemon oil
  1. Blend lemons, lemon peel, sweetener, and oils in 1 cup of water.
  2. Add remaining water.
  3. Stir.
  4. Serve chilled.

Avocado Angeled Eggs

  • 1 dozen large hard cooked eggs, peeled
  • 2 ripe California avocados
  • 1 tsp lemon juice
  • 2 d lemon oil
  • 1-2 d dill oil
  • ¼ Tbsp coarse ground garlic powder
  • 2 Tbsp finely chopped shallots or green onions
  • Garnish, slivers of red, yellow or green bell pepper
  1. Slice each egg in half lengthwise
  2. Remove egg yolks (use egg yolks for another recipe)
  3. Cut avocado in half and remove seed
  4. Peel avocado and cube
  5. Combine avocado, lemon juice and garlic, mashing to blend
  6. Stir in shallots or green onions and capers, if desired
  7. Fill each egg white with avocado mixture
  8. Garnish with bell pepper

RAW Fudge

  • ½ Cup carob powder
  • 1 cup almond butter
  • 4 tbsp. Coconut oil
  • ½ cup honey or agave or (1/3 cup maple syrup)
  • 1 tsp. Vanilla
  • 3 d Onycha oil
  • ¼ tsp celtic sea salt
  1. blend in food processor
  2. Press into glass pan and freeze 1 hour
  3. optional – divide in half. Mix 2 d cassia in one half

Blueberry Truffle

  • 2 cups walnuts
  • 1 cup dates (seeded)
  • 1 cup frozen blueberries
  • 1/2 cup carob
  • 3-4 d orange oil
  1. Blend in food processor.
  2. Roll into balls.
  3. Roll balls in carob powder.
  4. Place on wax paper in freezer and enjoy whenever the urge hits you!

Dill Dip

  • Plain organic yogurt—1 cup
  • Organic mayo—1 cup
  • Fresh dill -  ½ cup finely chopped
  • 2 drops each of Young Living dill and lemon oil
  1. Mix the yogurt, dill and mayo together, add the lemon and dill oil mix well.
  2. Save a little of the dill to sprinkle on top as a garnish.
  3. Serve with crackers or as a vegetable dip.

Salsa

  • 4 Organic tomatoes—dice in small chunks
  • 6 Garlic cloves—minced
  • 1 cup Cilantro— finely chopped
  • ¼ cup Fresh oregano—chop finely
  • ½ cup Fresh basil – finely chopped
  • 2 drops Young Living oregano oil,
  • 3 drops Young Living Black pepper oil
  • 3 drops Young Living lemon oil
  • 2 Avocado—dice into chunks and fold in gently just before serving
  1. Mix all ingredients together.
  2. Add the oils last and mix well.
  3. Serve with crackers or your favorite nacho chips.

Celery with Cassia Peanut Butter

  • Celery—Wash and dry celery. Cut into short lengths
  • Organic Peanut butter—1 cup
  • Cassia Oil— 6-8 drops
  1. Mix cassia oil into peanut butter, stir well.
  2. Fill celery with the cassia peanut butter and enjoy!

Cassia Apples

  1. Wash crisp organic apples
  2. Drop 1 drop cassia oil onto palm of hand and rub onto apples
  3. Slice apples and serve! Delicious!